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Lentil Bake in a bowl with steamed broccoli.

Lentil Bake with Nut Crumble Topping

An easy lentil bake for a speedy supper. Crisp and crunchy nuts and breadcrumbs sit on top of sizzling savoury vegetables and soul satisfying lentils for a simple and satisfying vegan meal.
Course Main Course
Cuisine English
Keyword lentil bake, Lentil Recipes
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 389kcal


For The Lentil Bake

  • 100 g puy lentils
  • 1 large onion peeled and chopped
  • 1 tbsp vegetable oil
  • 3 medium carrots peeled and sliced
  • 100 g celeriac peeled and chopped into chunks
  • 1 large waxy potato peeled and chopped into chunks
  • 1 clove garlic (more to taste) peeled and crushed
  • 1 tsp fresh thyme finely chopped
  • 400 g can of chopped tomatoes
  • 400 ml rich vegetable stock made with 1 tsp Vecon and 1 tsp Marmite
  • salt and pepper to taste

For The Nut Crumble Topping

  • 50 g almonds
  • 50 g brazil nuts
  • 50 g walnuts
  • 50 g fresh wholemeal breadcrumbs
  • 1 tsp mixed dried herbs
  • 1/2 tsp paprika
  • 25 g sunflower seeds
  • salt and pepper to taste


  • Preheat oven to 180C/350F
  • Heat the oil in a large pan, add the onions and cook gently for 5 minutes until softened.
  • Add the carrots, celeriac and potato and fry gently for a further 5 minutes.
  • Add the garlic and thyme and fry gently for a minute until aromatic.
  • Add the lentils, tinned tomatoes and stock.
  • Fill the tomato can with water to collect all the leftover juice and add to the pan.
  • Bring to the boil then reduce heat to a simmer and cook for 20 minutes with the lid on.
  • Remove the lid and cook for a further 10 minutes or until the vegetables are tender, the lentils are cooked and the liquid has nearly all evaporated off.
  • Pulse nuts together in a food processor until roughly chopped. Transfer to a bowl.
  • Add breadcrumbs, herbs, paprika, sunflower seeds and salt and pepper to taste to the nuts. Stir to combine.
  • Transfer the lentil mixture to a large oven proof dish. Top with the nut crumble and bake in the preheated oven for 15 minutes.
  • Serve and enjoy!


  • You could use any of the other lentil varieties but steer clear of red and yellow lentils if you want a bake with a bit of bite. Check packet instructions for cooking times.
  • Choose a waxy potato variety which will stand up to being cooked for half an hour without dissolving.
  • Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 389kcal | Carbohydrates: 44g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Sodium: 451mg | Potassium: 825mg | Fiber: 12g | Sugar: 8g | Vitamin A: 5475IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 5mg